Fruity Tart

Fruity Tart


"Cutting up all the fruit takes a bit of time, but the rest is easy as pie. Use any fruit of your liking."


2 h 40 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Combine pudding mix and milk in a medium saucepan. Cook according to package directions. Pour pudding into pastry shell and refrigerate until cool and firm. Arrange fruit on top of pudding layer.
  2. Place jam in a small saucepan over low heat, stirring occasionally until runny. Using a pastry brush, coat fruit with jam. Now hide in the closet and eat the whole thing yourself.
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  1. 36 Ratings


I used skim milk with this recipe and let the pudding sit overnight-the filling was nice and firm the next day when I added the fruit. Very refreshing for a hot day and not too sweet-highly rec...

I was a little skeptical of this recipe when I read the previous reviews, but I have to say I don't know what the negative comments were about!! I made this as a dessert for my fiance on Valenti...

We thought this would be OK ... but it's amazing! We used the same fruits as in the recipe (except no raspberries), with a graham cracker crust and pre-made pudding cups, and apricot jam for th...